Sago Creme Brulee

My earliest memories of it was.. when my eldest sister Shabina use to come for holidays from her in laws mostly in summers she would demand Amma to it..
Pata nahi Aaj subah subah us kheer ki yaad aa gai😍😍

Started off with plan to make kheer and ended up giving my touch to it.. like we sisters use relish that kheer, Amal also thoroughly enjoyed it 🙂

Sago Creme Brulee

Ingredients
2 cups heavy cream

1/2 cup sugar

1 pinch salt

4 large egg yolks

1/2 tsp vanilla extract

1/2 cup soaked sago

2 tbsp sugar Method:

Soak sago for 2 hours. The water level must be up to the level of sago don’t put extra water.
Preheat oven 180 degrees.

Heat cream and soaked sago over medium heat, keep stirring until its sides starts to bubble, wait for a minute more then switch off the heat.

In a separate bowl, mix egg yolks and sugar with hand mixer until it becomes pale and sugar is dissolved.

Then gradually add warm cream and sago mix into the egg yolk mix and keep stirring continuously, add vanilla essence and mix well.
Pour the sago custard in serving bowl ( I have used fancy martini glass but it is made of very thick glass don’t use thin glass in oven) or two ramekins.
Place the bowls in baking tin filled with hot water.
Bake in preheated oven 25 minutes or until it’s slightly set but centre is still wet. Remove from oven carefully as water would be very hot.

When the Sago Creme brulee is completely cold ( you can keep in fridge for 2-3 hour) sprinkle with sugar and caramelized with blow torch or place the bowl under hot grill in the oven but do this under close observation as sugar can burn very fast.
Once the sugar turns golden remove from the oven and let it cool for 20 minutes.
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“Food is symbolic of love when words are inadequate.”

-Alan D. Wolfelt

It was my pleasure to have you in my World cafe. Hope you have enjoyed reading it. If you liked the recipes or have any further queries, please leave a comment, I will try and respond as soon as possible.